If you crave a flavorful coleslaw dressing sans mayo, this Sweet and Spicy Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, and rounded out with a lovely tang from vinegar, this is the perfect side dish to spice up summer barbecues.
I’ve never been a fan of mayo-based coleslaws. My Mom ruined me forever because she would make this wonderfully sweet and tangy coleslaw dressing, forgoing those yucky heavy-handed with the mayo potluck/picnic type coleslaws.
This is her recipe (below). The only addition here is the pickled jalapenos, mostly because I can’t quit spicy foods. If you’re not spicy food inclined like I am, feel free to leave them out. The OG Mom bomb.com coleslaw recipe is fantastic without them.
I’m partial to the San Marcos brand of pickled jalapenos for this, and well, pretty much anything that could use a spicy pickled pick me up. I’ve found that, like fresh jalapenos, pickled ones can be unpredictable. You could eat one that is damn near equivalent to green bell pepper and then try another that immediately makes your eyes water and has you running for a cold glass of milk (or beer!).
For this recipe, I used all the jalapenos in one 7 ounce can, including the seeds. I picked the carrots out for later snacking and saved the jalapeno juice as it makes a great base for zesty homemade vinaigrettes.
That’s right, carrots in pickled jalapenos. Why tho? I’ve always wondered about this. After googling it this seems the most likely reason: because carrots have a unique capacity to absorb spiciness. I can attest that this is true as those carrots turn out to be spicy little suckers! Love ‘em.
There’s your fun fact of the day. I hope you’re envisioning The More You Know! Rainbow right now.
So if you’re in no mood for mayo, this Sweet and Spicy Coleslaw Dressing is sure to please with its sweet, spicy, and tangy flavor. Simultaneously refreshing, zingy, and complex.
This recipe makes almost an entire Mason jar full of deliciousness, or approximately 3 cups. It may not look pretty, but what it lacks in aesthetics it makes up for in good taste.
And it contains only seven ingredients! Make it for dinner, bring it to a picnic, or have it be a cool complement to grilled goods. Here’s how you make it:
- 1 large onion, grated (I used a white onion)
- 1 cup granulated sugar
- ½ cup white vinegar
- 1 cup vegetable oil*
- ½ teaspoon salt
- 1 teaspoon celery seeds
- 1 (7) ounce can pickled jalapenos (I used San Marcos)*
- Combine sugar and grated onion in a bowl and let stand for 20 minutes.
- Pick out the jalapenos and process in a food processor or blender, until well pulverized.
- Add the pulverized jalapenos and the remaining ingredients to a Mason jar.
- Add the onion/sugar mixture once the 20 minutes are up.
- Shake, shake, shake!
- Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.*
- Keeps for a long time.*
You can use any pickled jalapenos you like. I recommend adding a few jalapenos at a time and tasting after each addition. I found that the spice level increased the longer I let the flavors meld, so keep that in mind.
If you’re using the OG Mom bomb.com recipe, the flavors meld together more quickly. I'd recommend giving it 2-3 hours or so, until completely chilled.
It keeps for a long time, but I can’t imagine it will last you long enough to find out. You’re gonna want to put it on all kinds of salads. Trust me on this.
I purchased a bag of Fresh Express 3 Color Deli Coleslaw and used just over a ½ cup of the Sweet and Spicy Coleslaw Dressing on it, then let it sit for 6 hours before serving.